Full of vibrant colour and bold flavour, these Mediterranean Baked Beans make a satisfying meat-free main or a hearty side. Using canned beans keeps the recipe quick and convenient for busy evenings. The beans bake until tender and creamy in a tomato-herb sauce enriched with extra virgin olive oil, garlic and Mediterranean herbs.
Why You’ll Love This Recipe
- Simple and fast to prepare, ideal for busy nights when you want a nourishing, flavourful meal.
- Develops even more flavour if made ahead — leftovers are excellent the next day.
- Flexible: easily adapt herbs, spice level or add extra vegetables to suit your pantry and preferences.
- One-pot, meat-free comfort that pairs beautifully with crusty bread, rice or polenta.
- Naturally gluten-free and nut-free; omit cheese to keep it fully vegan.
Ingredients and Substitutions
Please see the recipe card below for exact quantities and the full method.
- Extra virgin olive oil — use a good quality oil; it’s central to the dish’s flavour.
- Brown or yellow onion — finely chopped; white onion works if that’s what you have.
- Garlic — fresh cloves minced for the best aroma.
- Canned tomatoes — crushed tomatoes are convenient; chopped or whole canned tomatoes can be used and broken down during cooking.
- Water — used to rinse the tomato can so none of the sauce is wasted.
- Fresh rosemary and thyme — add bright, aromatic notes; if using dried herbs, reduce the amount accordingly.
- Dried oregano — traditional Mediterranean herb; dried is fine here.
- Black pepper and sea salt — season to taste.
- Red chilli flakes — optional, for gentle heat.
- Cannellini beans — creamy and mild; you can substitute borlotti, butter beans or kidney beans.
- Fresh basil — torn or chopped for finishing.
- Feta or fresh goat cheese — optional to crumble over when serving for creaminess and contrast.
Variations
Herbs: swap in parsley, marjoram or a bay leaf to change the flavour profile.
Smokiness: add smoked paprika for a smoky edge.
Extras: sliced Kalamata olives, baby spinach or roasted peppers make excellent additions.
How To Make Mediterranean Baked Beans
Please see the recipe card below for exact quantities and the full method.
1 — Sauté the aromatics:
Preheat an oven to 180°C (355°F). In an ovenproof saucepan set over medium heat, warm the olive oil and cook the chopped onion until soft and translucent, about 8–10 minutes. Add the garlic and cook for a further 1–2 minutes, stirring so it doesn’t burn.
2 — Make the tomato-herb sauce:
Stir in the crushed tomatoes, a splash of water to rinse the can, the chopped rosemary and thyme, dried oregano, salt, pepper and chilli flakes if using. Bring to a gentle simmer and cook for about 10 minutes to concentrate the flavours.
3 — Add the beans and bake:
Stir in the drained and rinsed beans, cover with a lid, and transfer the saucepan to the preheated oven. Bake for 30 minutes, stirring once halfway through. If the sauce becomes too thick, add a little water to maintain a saucy consistency.
4 — Finish and serve:
When the beans are tender and the sauce is richly flavoured, remove from the oven. Taste and adjust seasoning if needed. Serve topped with torn fresh basil, a drizzle of extra virgin olive oil and, if you like, crumbled feta or goat cheese. Enjoy with crusty bread, rice or polenta.
Tips for Success, Storage and FAQs
Yes. Borlotti, butter beans or red kidney beans all work well if you prefer them or have them on hand.
Yes. The flavours deepen when made ahead — store in an airtight container in the fridge for up to 3 days.
Yes. Cool completely and freeze in a freezer-safe container for up to 3 months. Label and date the container.
Top Tip
Baking the beans in the oven concentrates flavours more than finishing on the stovetop, so use an ovenproof pot when possible.
Serving Suggestions
These Mediterranean Baked Beans are versatile and can be enjoyed for breakfast, lunch or dinner. Try them:
- Over rice or creamy polenta.
- With crusty bread to mop up the tomato sauce.
- With a fried or poached egg for breakfast.
- Alongside roasted baby potatoes or roasted broccolini as a heartier meal.
Hearty, budget-friendly and full of nutrients, this dish is an easy way to add Mediterranean flavour to your meal plan.
Alex xx
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Mediterranean Baked Beans
Full of flavour and vibrant colour, these Mediterranean Baked Beans are a satisfying meat-free meal or side. Canned beans keep this recipe quick for busy nights; the beans bake until tender in a tomato-herb sauce.
Please note:
For best results, weigh ingredients when weights are given. Oven temperatures are for fan-forced ovens.
Ingredients
For the Mediterranean Baked Beans:
- 2 tablespoon extra virgin olive oil
- 1 medium brown/yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- 400 g (14 oz) tin crushed tomatoes
- 2 tablespoon water (to rinse the tomato can)
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red chilli pepper flakes (optional)
- 1 teaspoon sea salt
- 800 g (28 oz) tinned cannellini beans, drained and rinsed
For Serving:
- ¼ cup fresh basil leaves, finely chopped
- Extra virgin olive oil, a drizzle
- Feta or fresh goat cheese, to serve (optional)
- Crusty bread, to serve
Instructions
- Preheat the oven to 180°C (355°F).
- In an ovenproof saucepan over medium heat, warm the olive oil and sauté the chopped onion for 8–10 minutes until soft. Add the garlic and cook 1–2 minutes more.
- Add the crushed tomatoes, water, rosemary, thyme, oregano, salt, pepper and chilli flakes. Bring to a simmer and cook for 10 minutes.
- Stir in the drained beans, put on the lid and place the saucepan in the oven.
- Bake for 30 minutes. After 15 minutes, stir and check the liquid level, adding a little water if needed. Adjust seasoning when finished.
- Serve topped with fresh basil, a drizzle of olive oil and crumbled cheese if using. Enjoy with crusty bread, rice or polenta.
Notes
- Tablespoon: A standard Australian tablespoon is 20 ml (4 teaspoons).
- Seasoning: Use freshly ground black pepper and sea salt flakes for best flavour. Increase chilli flakes if you like more heat.
- Beans: Butter, borlotti or red kidney beans are suitable alternatives.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months. Label and date the container.
- Reheating: Gently reheat on the stove or in the microwave, adding a splash of water if the sauce has thickened.
Nutrition Estimate
Carbohydrates: 54 g |
Protein: 17 g |
Fat: 8 g |
Sodium: 730 mg |
Fiber: 12 g
Nutritional Disclaimer: The information provided is an estimate. For precise results, calculate nutrition using the exact ingredients and brands you use.